This plant-forward Wellington layers roasted beets and carrots over a creamy, savory base of herbed ricotta , all wrapped in a golden puff pastry shell . With hints of garlic, lemon, and fresh herbs, it’s hearty yet refined—a beautiful alternative to meat-based centerpieces.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 30 minsCook Time 45 minsTotal Time 1 hr 15 minsFor the Roasted Vegetables
2 medium beets, peeled and cut into thin wedges or batons
2 large carrots, peeled and cut into thin sticks
2 olive oil
Salt & pepper, to taste
½ tsp fresh thyme leaves (or ¼ tsp dried)
For the Herbed Ricotta Filling
1 cup ricotta cheese
1 clove garlic, minced
Zest of ½ lemon
1 tbsp chopped parsley
1 tsp chopped chives (or scallions)
Salt & pepper, to taste
Optional: pinch of chili flakes or nutmeg
For Assembly
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)
Optional: sesame seeds or poppy seeds for topping
Roast the Vegetables
1
Preheat oven to 400°F (200°C) .
Toss beets and carrots with olive oil , thyme , salt , and pepper .
Spread on a baking sheet and roast for 20–25 minutes , until just tender.
Mix Herbed Ricotta
2
In a small bowl, combine:
Ricotta , garlic , lemon zest , parsley , chives , salt , and pepper .
Stir until smooth and well mixed. Taste and adjust seasoning.
Roll Out Puff Pastry
3
On a lightly floured surface, roll out the puff pastry into a 10x12-inch rectangle .
Transfer to a parchment-lined baking sheet.
Assemble the Wellington
4
Spread the herbed ricotta down the center third of the pastry, leaving a 1-inch border.
Arrange the roasted beets and carrots over the cheese in a neat row.
Fold the sides of the pastry over the filling, overlapping slightly. Seal edges and ends.
Flip the Wellington seam-side down (carefully!) and tuck under the ends.
Bake
5
Brush the top with egg wash .
Optional: sprinkle with seeds for texture and flair.
Cut 3 small slits in the top to allow steam to escape.
Bake for 25–30 minutes , or until golden brown and crisp.
Cool & Serve
6
Let the Wellington rest for 5–10 minutes before slicing.
Serve warm with a side of greens or a drizzle of lemony yogurt or herb sauce .
Tips for Success
7
Use pre-roasted beets (vacuum-sealed, not pickled) to save time.
Let the roasted veggies cool completely before wrapping to prevent soggy pastry.
You can make ahead and refrigerate the assembled Wellington, unbaked, for up to 6 hours.
Variations
8
Add sautéed spinach or mushrooms between the ricotta and veggies.
Use vegan ricotta and plant-based puff pastry for a dairy-free version.
For extra depth, spread a thin layer of caramelized onions under the ricotta.
Suggested Pairings
9
Serve with: Arugula salad, lemony yogurt sauce, or red wine reduction
Drink with: Pinot noir, dry cider, or a floral white wine
Perfect for: Holidays, vegetarian dinner parties, special occasions
Ingredients For the Roasted Vegetables
2 medium beets, peeled and cut into thin wedges or batons
2 large carrots, peeled and cut into thin sticks
2 olive oil
Salt & pepper, to taste
½ tsp fresh thyme leaves (or ¼ tsp dried)
For the Herbed Ricotta Filling
1 cup ricotta cheese
1 clove garlic, minced
Zest of ½ lemon
1 tbsp chopped parsley
1 tsp chopped chives (or scallions)
Salt & pepper, to taste
Optional: pinch of chili flakes or nutmeg
For Assembly
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)
Optional: sesame seeds or poppy seeds for topping
Directions Roast the Vegetables
1
Preheat oven to 400°F (200°C) .
Toss beets and carrots with olive oil , thyme , salt , and pepper .
Spread on a baking sheet and roast for 20–25 minutes , until just tender.
Mix Herbed Ricotta
2
In a small bowl, combine:
Ricotta , garlic , lemon zest , parsley , chives , salt , and pepper .
Stir until smooth and well mixed. Taste and adjust seasoning.
Roll Out Puff Pastry
3
On a lightly floured surface, roll out the puff pastry into a 10x12-inch rectangle .
Transfer to a parchment-lined baking sheet.
Assemble the Wellington
4
Spread the herbed ricotta down the center third of the pastry, leaving a 1-inch border.
Arrange the roasted beets and carrots over the cheese in a neat row.
Fold the sides of the pastry over the filling, overlapping slightly. Seal edges and ends.
Flip the Wellington seam-side down (carefully!) and tuck under the ends.
Bake
5
Brush the top with egg wash .
Optional: sprinkle with seeds for texture and flair.
Cut 3 small slits in the top to allow steam to escape.
Bake for 25–30 minutes , or until golden brown and crisp.
Cool & Serve
6
Let the Wellington rest for 5–10 minutes before slicing.
Serve warm with a side of greens or a drizzle of lemony yogurt or herb sauce .
Tips for Success
7
Use pre-roasted beets (vacuum-sealed, not pickled) to save time.
Let the roasted veggies cool completely before wrapping to prevent soggy pastry.
You can make ahead and refrigerate the assembled Wellington, unbaked, for up to 6 hours.
Variations
8
Add sautéed spinach or mushrooms between the ricotta and veggies.
Use vegan ricotta and plant-based puff pastry for a dairy-free version.
For extra depth, spread a thin layer of caramelized onions under the ricotta.
Suggested Pairings
9
Serve with: Arugula salad, lemony yogurt sauce, or red wine reduction
Drink with: Pinot noir, dry cider, or a floral white wine
Perfect for: Holidays, vegetarian dinner parties, special occasions
Beet & Carrot Wellington with Herbed Ricotta
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